500g Single Origin Chelichele, Yirgacheffe Ethiopia GR1

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500g Single Origin Chelichele, Yirgacheffe Ethiopia GR1

$32.00 or subscribe and save 10%

Varietal: Indigenous Heirloom

Process: Natural (Anaerobic)

Roast: Medium

Flavour: Notes of dark plum, blackberry & chocolate, with a lingering red wine like acidity and caramel finish.

Brew Guides

Clear

  • Espresso
  • Pour Over
  • Plunger
  • Stovetop
  • Whole Bean
  • Aero Press
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We are regularly cupping single origin beans from all around the world. Every now and then we find something that we love and want to share this experience with you. Check in regularly to see what’s currently available.

Notes of dark plum, blackberry & chocolate, with a lingering red wine like acidity and caramel finish.

A little info on Anaerobic Processing:

Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen
deprived bag. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, only the best fully ripe cherries are
selected and tightly packed into special polypropylene bags. Oxygen is removed from the bags by sucking the air with vacuum machine. The bags are
well sealed to prevent any oxygen re-entering. After around 18-24 hours, the anaerobic process will start and a build-up of CO2 gasses in the bag will
occur. Typically, the cherries will be fermented for 4-5 days in the bags allowing the mucilage a long contact time with the coffee seed and the
flavours of the sweet fruit to impart on the coffee. When the process is complete, the bright red cherry colour has charged to yellow tones. Once
carefully removed from the tank, the coffee is dried slowly for 15-18 days on African drying beds in the full sun. The reduction of oxygen and fruit
contact time can be varied to produce different cup profiles.

Region: La Unión Nariño Rafael Supremo, Colombia Process: Washed Roast: Light – Medium Varietal: Castillo, Colombia, Caturra